Nutrient-Rich Quinoa Buddha Bowl

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One of the first plant-based dishes that I started experimenting with when my diet changed was buddha bowls. These dinners are so incredibly versatile, allowing you to combine as many of your favorite flavors as you like into one beautiful and healthy masterpiece.

This particular bowl was inspired by the Coconut Bowls "Vegan Bowls for Vegan Souls" cookbook. This cookbook has not only been an inspiration for me when it comes to creating my own recipes, but has also been a great tool for learning more about how to make particular dishes as tasty as possible with ingredients that perfectly compliment one another.

As I started creating more plant-based meals I realized that there are often a lot more ingredients involved in vegan dishes than in meals I had been preparing previously. While this is an important thing to be mindful of, as more ingredients can become expensive quickly, this recipe is a perfect example bringing a lot of ingredients together without breaking the bank. The blueberries and avocado are probably the most expensive elements of this dish. Quinoa can be a bit pricey as well, but bought in bulk is much more economical.

I hope you all enjoy this bright and flavorful dinner packed with nutrient-rich whole foods. Please share your recipes with myself and the rest of the Joyful Vegan community! You can tag @joyfulvegann in your instagram stories and posts to be featured on the home page, and be sure to mention what kind of changes you made to best accommodate your flavor preferences!

Stay happily healthy!

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Nutrient-Rich Quinoa Buddha Bowl

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves: 2-3 servings

Ingredients

1 cup quinoa

2 cups water

1 tsp garlic powder

1/4 tsp salt

1 tbsp apple cider vinegar

1 1/2 tbsp sugar

1 tbsp soy sauce

1/4 cup oat milk

1/2 cup frozen peas

1/2 cup frozen edamame

1 carrot, spiraled

1/2 cucumber, spiraled

1 avocado

1/4-1/2 cup blueberries

Juice from 1 lime

Sprinkle of sesame seeds

Instructions

1. Rinse quinoa well and add to a medium pot with water, garlic powder, and salt. Bring to a boil, then reduce heat and simmer for ~20 minutes until water has absorbed.

2. Bring another small pot of water to a boil. Add frozen peas and edamame. Cook for 3-4 minutes.

3. In a small bowl whisk together apple cider vinegar, sugar, soy sauce, and oat milk. Stir into rice once it has finished cooking.

4. Compile your Buddha Bowl by adding rice and vegetables to a bowl. Sprinkle with sesame seeds and serve with lime.